February 25, 2015 by Smock Alley
With our upcoming weekend of brunches ahead, it’s time to make our homemade smoked chipotle tomato ketchup. It’s a pretty straightforward process for a condiment that has been around in various forms since the 18th Century. Ketchup is something that is very easy to customise to one’s own particular tastes, we added smoked chipotle powder because it’s pretty much all we can think about at the moment. That and Bruce Jenner. Our recipe makes about 2 litres of ketchup, and is inspired by Jamie Oliver’s version.
First step- chop 2kg of mixed cherry and plum tomatoes roughly. Follow this by chopping 5 celery stalks, 5 red onions, 3 chillies, 2 bunches of basil and grating one large piece of ginger. Open 5 cans of tomatoes and place in a bowl with the chopped fresh tomatoes.
Second step- assemble the aromatics- we used 2 tablespoons each of celery salt, chipotle powder, garlic powder, salt, freshly ground black pepper.
Next saute the celery and onions in some olive oil, adding the aromatics from step 2. Cook until tender then add the canned and fresh tomatoes. Add about a litre of water and cook until reduced by half. Add the chillies and basil and puree until it’s quite fine.
Strain the tomato mixture into a clean or pot. Then add about 300g of brown sugar and a litre of red wine vinegar. You could substitute half the red wine vinegar for balsamic if you prefer.
Put the strained tomato liquid on the heat and reduce again until it thickens up. If it fails to thicken sufficiently, add some cornflour mixed with 100ml of the liquid and that should do the trick.
The next step is important- pour into sterilised and hot jars or containers- this will ensure the ketchup stays fresh for up to 1 month.
We’ll be serving ours with homemade pork patties this weekend. De-lish!